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Mango pancakes with coconut and lime recipe

Mango pancakes with coconut and lime recipe

17 ratings

Serve up these quick and easy pancakes as a brilliant breakfast in bed or brunch. Topped with sweet mangoes, creamy coconut and sharp lime these buttermilk pancakes are bursting with flavour. See method

  • Serves 10 (makes 10 pancakes)
  • 10 mins to prepare and 15 mins to cook
  • 201 calories / serving
  • Healthy
  • Vegetarian


  • 190g plain flour
  • 2 tbsp caster sugar
  • 2½ tsp baking powder
  • 2 eggs
  • 2 tbsp butter, melted
  • 300ml buttermilk
  • 2 mangoes, diced
  • 2 limes, 1 zested, 1 cut into wedges
  • sunflower oil spray
  • 200ml coconut flavoured yogurt
  • agave or maple syrup, for pouring
  • 4 tbsp toasted coconut shavings
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    5g 26%
  • Sugars

    12g 13%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 27.5g Protein 5.8g Fibre 0.9g


  1. Preheat the oven to gas 3, 160°C, fan 140°C. In a large bowl, combine the flour, sugar and baking powder with a good pinch of salt. Make a well in the centre and add the eggs, butter and buttermilk. Whisk, drawing in the flour mixture, until combined and lump-free. Tip in half the diced mango.
  2. In a separate bowl, toss the remaining mango with the lime zest. Set aside.
  3. Heat a large frying pan over a medium heat and spray with oil. Measure out 2 tbsp batter for each pancake, making 2-3 at a time. When bubbles form on the surface, flip them over and cook for a further minute. Keep warm in the oven while you make the next batch.
  4. Arrange the pancakes in a stack and scatter over the zesty mango mixture. Top with a dollop of yogurt, a drizzle of agave or maple syrup and the coconut shavings. Serve with lime wedges for squeezing over.

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